Pizza Pockets

(from castro15’s recipe box)

Categories: Pizza


  • 2 cups shredded mozzarella
  • 15 oz. ricotta
  • 1/2 cup plus 3 tbsp. grated Parmesan, divided
  • 6 oz. sliced pepperoni
  • 2 large eggs, divided use
  • 1 tsp garlic powder
  • 3/4 tsp Italian seasoning, divided
  • 1/4 tsp crushed red pepper flakes
  • 2 loaves (1 lb. each) frozen bread dough, thawed
  • 1/3 cup pizza sauce


  1. Preheat oven to 375. In a large bowl, combine mozzarella, ricotta, 1/2 cup grated Parmesan, pepperoni, 1 egg, garlic powder, 1/2 tsp Italian seasoning, and crushed red pepper flakes; set aside.

  2. Divide bread dough into 16 pieces. On a lightly floured surface, roll each portion into a 5-inch circle. Place 1 tsp pizza sauce and 1/4 cup filling in center of each circle. Lightly brush edge of dough with water. Bring dough over filling; press firmly, then pinch or crimp seams to seal.

  3. Place on greased or parchment-lined baking sheets. Lightly beat remaining egg; brush over pockets. Sprinkle with remaining 3 tbsp. grated Parmesan and 1/4 tsp Italian seasoning. Bake until deep golden brown, 20 to 25 minutes. Allow to cool 2 to 3 minutes before serving. Serve pockets with additional pizza sauce.

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